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Updated: March 6, 2013 19:32 IST

Hinglish Vinglish

Osama Jalali
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Fusion: Mushrooms on toast.
Fusion: Mushrooms on toast.

Hinglish: The Colonial Café presents an interesting fusion of desi and angrezi food

In recent times, I have noticed that Delhi is coming up with lots of concept restaurants and cafés. By and large, the concepts are quite general but sometimes they can be eye-catching and unique too.

Recently I visited a café in Pacific Mall, Tagore Garden, which is based on an interesting concept and is working to explore the true nature of young Delhiites. It is aptly named Hinglish: The Colonial Café. And as the name suggests, Hinglish serves a flavourful mixture of Indian and British cuisines. I went to review its new menu and found a promotion going on which lasts till March 8. It showcases some remarkable memorabilia from Britain. The entrance is adorned by two British Bobby statues standing tall and the outside area gives the typical feel of a Southall street.

Chef Naval Prakash took me through the menu and explained to me the concepts and interesting stories about each delicacy incorporated in the new menu. The menu is extensive and it took me a while to go through the dishes. Menu also had a breakfast section with various omelettes and toasts but in Hinglish style. I loved the mushrooms on toast where the Mushrooms are Indianised by sautéing them in garlic, cream and mustard, and then putting them on a crispy toast topped with grated cheese in true English style.

In starters came the tandoori vilayati bageecha where veggies like brocolli and soya chunks were finished in tandoor and served as a platter. Cottage cheese cutlets were also tasty and worth trying. Fried chicken was served with a twist — with marination of corn and chips which made the crust very crunchy and delicious. I appreciate the idea of dipping the chicken in chips batter and deep frying it. Hinglish chicken tangri was tender and stuffed with cheese and masalas.

Sandwhiches were called ‘Desiwich’ as the stuffing was of keema khurchan and paneer. The Chicken tikka and paneer makhni croissants were also available and tasted unique. The pizzas were made on a naan base and called nazzaas.

In main course the chef has angrezi as well as desi options. Pepper chicken with liver sauce and Chicken in peri peri were both delicious, while the Khichda from the kitchen of Nizams was a must try at Hinglish.

Desserts were innovative too and I loved the banoffee pie more than the baked chocolate soufflé for a change.

Meal for two: Rs.1000

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